Sansho lends its citrus spice to this umami filled dish of sweet, salty, and spicy beef.
- 2 tbsp sake
- 2 tsp mirin
- 1 tbsp sugar
- 1 tbsp soy sauce
- 3 tspsansho tsukudani or whole sansho pepper
- 100-150g beef (thinly sliced)
- 50g shimeji mushrooms (or your favorite mushroom, thinly sliced)
- ½ onion (chopped)
- Combine the sake, mirin, sugar, soy sauce and sansho tsukudani in a pan over medium heat. When it starts to boil, add the beef. Cook and coat until the beef changes color. Add the mushrooms and onion. Once cooked, serve and enjoy.